2 lbs boneless pork, trimmed of fat, cut in 1-inch cubes
1 egg, beaten with small amount of water
1/2 cup corn starch (approximately)
1 medium onion, cut in 1-inch cubes
2 or 3 medium size carrots cut in 1/4 inch slanting slices
1 clove of garlic (minced)
1 lb mushrooms, sliced
1/2 lb peapods (snowpeas)
1 can chunk pineapple, drained
1 Tbls cornstarch
1/3 cup firmly packed brown sugar
1/2 tsp minced ginger root
1 Tbls soy sauce
1 Tbls dry sherry
1/4 cup wine vinegar
1/4 cup regular strength chicken or beef broth
To make sauce, blend 1 Tbls. corn starch with brown sugar. Stir
in ginger, soy sauce, sherry, wine vinegar and broth. Set aside.
Dip meat in egg and roll in corn starch to coat lightly, shake off
excess. Set wok on medium heat. When wok is hot, add 2-3 tbls.
oil; when oil is hot, add half of meat, stir and cook until browned,
approxi- mately 7 minutes. Remove and cook other half of meat.
Add more oil as needed. When meat is cooked, scrape and remove
browned particles from wok,leaving just oil.
Set heat to high. When oil is hot add onion, garlic and mushrooms;
when cooked, remove from pan and add peapods, cook till bright
green. Add sweet and sour sauce and return all ingredients to wok;
add carrots and pineapple and stir until sauce thickens, about 1
minute. Serves 4 to 6.